Here is the history of this recipe as related to recipegoldmine.com by Ira Friedman:
This is a wonderful recipe. My grandmother brought it from Poland before the
turn of the century, passed it on to my mother who in turn passed it on to my wife.
Our children and relatives always ask for it for special occasions. It is truly
a family favorite.
The recipe as written is exactly as my wife has it in her recipe book. The recipe
as it now is was translated by my wife into meaningful measurements. The original
recipe talked of a bit of this, a pinch of that and so on.
2 packets yeast
1 tablespoon granulated sugar
1/3 cup warm water
6 cup flour
1 teaspoon salt
1/4 pound softened sweet
1 cup granulated sugar
4 eggs, lightly beaten
1 cup warm milk
1/4 pound softened sweet butter
1/3 cup unsweetened
2/3 cup granulated sugar
1 egg, beaten, mixed with 1 teaspoon sugar
Cake: Put yeast, 1 tablespoon sugar and warm water in bowl; stir and let rise
Sift flour into a large bowl with salt.
Add yeast mixture and let
stand 10 minutes.
In large mixing bowl, by hand or with electric mixer, cream softened butter with
1 cup sugar.
Add eggs and combine, then add to flour-yeast mixture.
Add warm milk
gradually. Mix and knead until well blended. Dough will be sticky.
Add a little
more flour if necessary to handle. Place dough in floured bowl, cover with a damp
cloth and let stand until double (about 2 hours).
Heat oven to 375 degrees F.
Remove dough from bowl onto floured surface and roll
into a large rectangle.
Filling: Spread butter over rectangle of dough.
Mix cocoa with sugar in a small
bowl, and sprinkle it evenly over butter. Starting with one long side of the rectangle,
roll in jellyroll fashion toward you, so the dough envelops the filling, to make
a long roll of dough with the filling inside.
Transfer to a greased baking sheet,
seam-side down, and curve ends to make horseshoe shape.